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Carrot Mousse & Dill

June 11, 2024 Back to Picks >

Carrot Mousse Recipe

  • 1 1/2 lbs. carrots, peeled and chopped
  • 2 tbsp. butter
  • 3 large eggs, raw, well-stirred
  • 2 tbsp. heavy cream
  • 1 tsp. salt
  • 2 tsp. dill


  • Preheat oven to 375 degrees.
  • Using a steamer, cook carrots until done.
  • Puree in food processor and return to saute pan over medium.
  • Add butter to the saute pan.
  • Heat the carrots with the butter until almost dry and stiff. Remove from heat and cool to room temp so as not to cook the eggs.
  • Add the rest of the ingredients making sure to combine well.
  • Pour the mixture into a buttered mold or individual ramekins about 3/4 full.
  • Place the ramekins in a larger pan and pour very hot water into the larger pan, about halfway up the ramekins.
  • Place the pan in the oven and bake until set.
  • Remove from the oven and let cool for about 10 minutes.
  • Remove the mousse from the molds and serve, garnished with finely chopped fresh dill.

Growing Dill in a Pot

  • Dill prefers the cool season in our area, but protect it from a hard freeze.
  • Choose a pot that will provide excellent drainage and that you can easily move.
  • Put broken ceramic shards in the pot’s bottom to keep the draining hole clear.
  • Place the pot where there is plenty of sunlight and ready access to water.
    • When to water? A reliable old-fashioned way to check for potting soil that is too dry
      or too wet: Sharpen a classic Number 2 Pencil and push it down as far as possible
      into the pot. If any bits of soil cling to the pencil when you pull it out of the pot, Do Not
      Water! There’s moisture down there! Thanks to our old friend Seth!!!
  • Use an excellent growing medium such as Arbor Gate Organic Soil Complete and fertilize periodically with Arbor Gate Organic Food Complete.
  • Cut well-developed leaves often for cooking and to promote continual growth.